This salad is so refreshing, light, and versatile. You’ll be amazed that you’re eating something made of kelp! The crisp, clear, cool noodles are rich in minerals, taste a bit like cucumber, and have a crunchy texture. Their flavor is mild—sort of like rain on your tongue.
A generous platter with piles of various toppings for the diners to choose from makes this a fun, informal meal. We give you a multitude of ideas for toppings, and we think you’ll think of more. Mix and match fresh vegetables and fruits, mushrooms, seasoned tofu, beans, toasted seeds and nuts … anything that appeals to you.
The dressing is substantial, rich, and spicy sweet. The dressing thickens when refrigerated, but it is easily thinned out with a little water.
Serves 4
Prep time: 20 minutes (or more with more toppings to prep)
12- to 16-ounce package of kelp noodles*
6 cups greens sliced into chiffonade (lettuce, spinach, savoy cabbage, Asian greens, or frisée)
Julienned carrots
Cucumber matchsticks
Sliced snow peas
Quartered grapes
Pickled daikon and onions (see here)
Beans (adzuki, garbanzo, cannellini, cranberry)
Roasted or pan-fried quartered cremini mushrooms
Fresh basil leaves sliced into chiffonade
Coarsely chopped fresh cilantro
Sliced scallions
Toasted chopped cashews, peanuts, almonds, sesame or sunflower seeds
½ cup nut butter (cashew, peanut, or almond)
3 tablespoons fresh lime juice
2 teaspoons sugar
2 tablespoons soy sauce
2 teaspoons peeled and grated fresh ginger
1 minced jalapeño pepper, ¼ teaspoon crushed red pepper flakes, or hot sauce to taste
¼ to ⅓ cup water
*Look in the supermarket, natural foods store, or Asian grocery store on the shelf near other Asian noodles for ready-to-eat kelp noodles in 12- to 16-ounce aseptic or plastic packages. The Sea Tangle Company makes konaberry kelp noodles that boast powerful antioxidants.
Soak the noodles for 10 minutes in a bowl of warm water to separate the strands. Rinse and drain. (You may need to cut the long strands.) Portion the greens into four wide, shallow bowls. Top with a tangle of kelp noodles.
Prepare the toppings you like for the salad and arrange on a platter to be served at the table.
Place all the ingredients for the dressing except the water in a blender. Whirl on low speed and add water until the dressing is smooth and as thick as heavy cream. Top each bowl of salad with dressing, or serve the dressing in a small bowl or pitcher at the table.
Put the platter of toppings in the center of the table for individuals to choose from, give everyone a bowl of greens and noodles, and let the feast begin.
Serve with Thai Corn Chowder or Chilled Curried Pea and Coconut Soup.